A highly seasoned broth (think: black pepper, cardamom, cloves, and star anise) and robust cashew purée add layered flavor to this warming soup, inspired by the Cambodian brothy noodles at Angkor Restaurant Providence, Rhode Island.
Ingredients
4 Servings
Broth
6
6
4
3
2
2
1
3
5
2
1
12
1
Paste
½
1
1
1
1
1
1
2
Assembly
4
1
8
4
Preparation
Broth
Step 1
Toast cloves, cardamom, star anise, chiles, cinnamon, and peppercorns in a large pot over medium heat, tossing often, until fragrant, about 2 minutes. Add cilantro, shallots, garlic, lemongrass, ginger, broth, and fish sauce and bring to a boil. Reduce heat; simmer until flavors meld, 1–1 ½ hours. Strain into a large bowl, pressing on solids. Return broth to pot; season with salt and pepper.
Paste
Step 2
Pulse cashews in a food processor until very finely ground. Add shallot, chile, lemongrass, ginger, brown sugar, and shrimp paste; process until smooth. Heat oil in a small skillet over medium and cook paste, stirring, until beginning to brown, about 2 minutes.
Assembly
Step 3
Cook noodles according to package directions. Drain; rinse under cold water. Bring broth to a simmer, add shrimp, and cook until cooked through, about 2 minutes. Divide noodles among bowls. Add 2 Tbsp. paste to each and ladle broth over; stir to incorporate paste. Top with shrimp, sprouts, scallions, and herbs; season with pepper. Serve with chili oil and lime wedges alongside.
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Reviews (16)
Back to TopI was SO excited to find this recipe. I had had the very Cambodian Medicinal Soup at the little hole in the wall in Providence that the writer of this recipe had referred to, and I had been yearning for it ever since. I literally did a search online using those search terms, and the article came up, with the link to this recipe. I've made it several times for dinner parties and it is such a crowd pleaser. I love everything about this soup. The heat, the flavor, the versatility of what you can add to it. Thank you for all the work in the test kitchen to come up with it!! I am making it again this weekend and am hungry just thinking about it.
Bethany B.
Medford, MA
3/7/2024
We loved it. Not sure why some thought it was bland. Maybe it is because I have a heavy hand with spices. Only made one addition - added galangal.
T2
Los Angeles, CA
9/5/2022
it's missing some flavors the original had. Galangal (which was on the menu as included in the Nam Yaa at Angkor) improves it, and I added some oyster and enoki mushrooms also. But it also seems like more is missing. I'm going to try again with makrut lime leaves and if i can find it, culantro (sawtooth herb)
Daria P
Providence, RI
8/10/2022
Has anyone made this recipe without cashews? Wondering what to sub for it (I have pumpkin seeds, or peanut butter)
Jackie
1/2/2022
It smelled SO good while cooking but there was flavor lacking in the broth. Maybe letting it simmer for more than hr 20 minutes would have helped? Altogether with the paste, fresh herbs and chili oil it was good though.
Anonymous
Sacramento, CA
12/7/2020
Really good! I followed the recipe to a T, except my store was out of bean sprouts, so I used baby bok choy. Thinking about boiling down the broth and freezing it so I can have this soup ready in 10 minutes in the future.
Anonymous
Vancouver
10/18/2020
One of the best soups I've had!
Brad Smith
Kansas
10/12/2020
This is one of the best soups I've ever had!!! The flavors are complicated but delicate, the paste adds tons of flavor and using cilantro, basil and chives for toppings is most excellent! The chili oil adds just enough heat to this dish to make it perfect. We changed out the shrimp to smoked turkey breast but all else remains the same. We've made this 4 or 5 times and this is a real keeper!
Brad Smith
Burlingto , Kansas
11/22/2019
Bland. Maybe my expectations were a bit too high but it lacked everywhere in flavor. But it did feel good going down but any warm soup could do that.
alilton4460
NYC
4/7/2019
2018 0219 WOW, this is addictive! We call it "sore throat " soup since it really feels good going down & those without sore throats enjoy it too. Such an aromatic broth! Substitued soba noodles & used chopped chicken (should have used shredded) as hubby doesn't like shrimp. Making it now for the 2nd time. YUM.
northern, VA
2/19/2018